Savory Scones

So, one morning a few weeks ago, I woke up thinking about savory scones.
Like how scrumptious would a cheesy, vegetable filled scone be slathered in butter or dipped in soup? Yes, these are the things that wake me up in the morning.

Feeling ambitious, I knew I wanted to make one batch of dough, but three flavors of scones. The benefit of scone dough is that is comes together super easily; and is by nature very simple, so it takes on flavors beautifully.

I wouldn’t be me if I didn’t try to “health” it up a little bit with almond milk, non-fat yogurt and whole wheat pastry dough….and then un-health it up by adding tons of cheese. Balance, people, it’s what we preach here.

So with one batch of dough we’re making three varieties:Herbed Goat Cheese and Green Onion
Tomato Garlic, & Parmesan Shaved Brussels Sprouts with Gouda

Directions
Heat oven to 450°. In a large bowl, stir together flour, sugar, cream of tartar, baking soda, and salt. Work the butter into the flour mixture with your hands until pea-sized crumbs form. Stir in the milk and yogurt until the dough comes together.

Divide the dough ball into three separate pieces. On a floured surface, work one of each of flavor varieties into each dough ball until the ingredients are thoroughly incorporated.

Roll out each dough ball into a long rectangle, about 1″ thick. Slice into even wedge-shaped pieces. Carefully transfer pieces to a Silpat sheet or a lightly greased baking sheet. Lightly brush with egg wash. I didn’t use one and I was missing patina that scones get with a little wash, don’t be like me. Egg wash.
Bake for 30 minutes until golden brown.